RECIPE DETAILS
Item ID: 1982108
Serving Size: 3 Ounces
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, K-8
Allergens: None
RECIPE DETAILS
Item ID: 1982108
Serving Size: 3 Ounces
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, K-8
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Prepare the sweet and sour sauce:
a. Wash and mince the ginger.
b. Using an immersion blender or blender, mix together the ketchup, honey, soy sauce, vinegar, and minced ginger.
c. Set aside for later use. - Preheat oven to 375°F.
Preparation
- Drain tofu and cut each block into 1-oz portions.
- Arrange pieces close together (not overlapping) on parchment-lined hotel pans.
- Pour the sweet and sour sauce over the tofu and spread evenly.
- Bake at 375°F for about 15–20 minutes, until the internal temperature reaches 140°F.
- Hold hot until service at 140°F or higher.
Serving
Serving = 3 oz
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 87.75 kcal |
| Total Fat | 2.36 gm |
| Saturated Fat | 0.36* gm |
| Trans Fat | 0.00* gm |
| Sodium | 64.78 mg |
| Carbohydrates | 11.09 gm |
| Fiber | 0.13* gm |
| Sugars | 9.52* gm |
| Added Sugars | 8.38* gm |
